• Serves 4-6 
• Total time:  30 minutes 
• Special equipment: Instant pot / pressure cooker     
• Freezable: Yes 

This soup can also be made on the stovetop if you don’t have a pressure cooker – simply simmer the soup for 20-25 minutes, then shred the chicken.

INGREDIENTS 

Soup

• 1 ½ pounds boneless skinless chicken (breast, thigh, or mix of both) 
• 1 ½ teaspoon kosher sea salt
• 1 28-ounce can crushed tomatoes
• 1 14-ounce can full-fat coconut milk
• 1 ½ cups chicken broth 
• 1 medium onion, chopped 
• 2 teaspoons chili powder 
• 1 teaspoon smoked paprika 
• 1 teaspoon cumin
• 1 teaspoons dried oregano
• 2 zucchini, chopped into ½”  half moons
• 2 carrots, chopped into ½” half moons or coins
• 3 cups spinach or kale 

Optional Garnishes

• Avocado
• Cilantro
• Greek yogurt
• Thinly sliced jalapeno
• Thinly sliced red onion 
• Lime juice 
• Siete grain-free tortilla chips

DIRECTIONS

1. Add chicken and remaining ingredients except spinach to Instant Pot. Seal lid and cook on high pressure for 18 minutes. Manual-release the pressure, then use tongs to remove chicken thighs and shred them (or you may be able to do this right in the Instant Pot). 

2. Stir in spinach or kale. Adjust seasoning to taste, adding lime or sea salt as needed. Serve with garnishes and enjoy!